Description
Delicious beef enchiladas filled with seasoned ground beef and topped with cheese, perfect for a quick and flavorful dinner.
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium onion, finely chopped
- Salt, to taste
- Pepper, to taste
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 12 corn tortillas
- 2 cups shredded cheddar and Monterey Jack cheese blend
- 1 (15-ounce) can enchilada sauce (spicy variety, if desired)
- 1/2 cup sour cream (for serving, optional)
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Cook the chopped onion in a large skillet over medium heat until translucent. Add the ground beef and season with salt, pepper, cumin, and chili powder. Cook until the beef is browned and crumbly. Drain any excess fat.
- Warm the tortillas in a dry skillet or microwave for about 15-20 seconds per side until pliable.
- Spoon about 2-3 tablespoons of the beef mixture into the center of each warmed tortilla. Roll tightly and place seam-side down in a greased 9×13 inch baking dish.
- Pour the enchilada sauce evenly over the rolled beef enchiladas.
- Sprinkle generously with the shredded cheddar and Monterey Jack cheese blend.
- Preheat your oven to 350°F (175°C).
- Bake the enchiladas uncovered for about 25 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let cool slightly before serving. Garnish with fresh chopped cilantro and serve with a dollop of sour cream, if desired.
Notes
Use fresh tortillas for the best flavor and texture. Add black beans or corn for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg